Clarion Content

The Clarion was recently quite delighted with a new lentil recipe that a dear friend made. The party in question has a big family and typically prepares meals in quantity so as to be able to store freeze and reheat. This batch of lentils was probably made to triple the proportions that are shown in the recipe that follows below.


amateur lentil photography

#1----2 tsp good olive oil
#2----2 cups of yellow onions (large dice) approx 2
#3----2 cups carrots (large dice) approx 3 to 4
#4----1 tbs minced garlic approx 3 cloves
#5----1 26 oz can whole plum tomatoes
#6----1 cup french green lentils (approx 7oz)
#7----2 cups chicken stock
#8----2 tsp mild curry powder
#9----2 tsp chopped fresh time leaves
#10----2 tsp kosher salt
#11----3/4 tsp ground pepper
#12----1 tbs good red wine vinegar

heat #1, add #2 & #3 cook on medium low for 6-10 minutes until the onions start to brown, add #4 cook for 1 more minute, meanwhile food press #5 until coarsely chopped, add #5 thru #12 to the pan, raise heat to bring to a boil, then simmer for 40 minutes, let set for 10 minutes.

Our friend's version is light and sweet, but still hearty. There are layers of background flavors, first you taste the salt and the sweet, then there is a musky richness and finally the hint of curry. Complex, satisfying without being overwhelming, or ultimately too forceful; it was a very good meal. The first night it was served with a cast iron skillet of cornbread and orange-apricot marmalade.

In the Clarion's less than humble opinion it tasted even better day two and three, like so many gravies and soups. The second time it was served with a crumbled sour Pecorino Romano cheese.

Labels: food, Recipes